Pumpkin Cornbread with Cinnamon Honey Butter
A cozy twist on classic cornbread, this pumpkin version is perfectly spiced and extra moist. Paired with sweet and spiced cinnamon honey butter, it’s the ultimate autumn treat.
Ingredients
Cornbread
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup buttermilk
½ cup pumpkin puree
¼ cup vegetable oil
1 large egg
½ teaspoon vanilla extract
Cinnamon Honey Butter
½ cup unsalted butter, softened
2 tablespoons honey
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of salt
Instructions
1. Preheat oven to 400°F (200°C). Grease and lightly flour a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine buttermilk, pumpkin puree, oil, egg, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry mixture, stirring just until combined. Avoid overmixing.
5. Pour the batter into the prepared loaf pan.
6. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
7. While baking, make the cinnamon honey butter: stir together softened butter, honey, cinnamon, ginger, and a pinch of salt until creamy.
8. Allow the cornbread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Slice, spread with cinnamon honey butter, and enjoy!
⏱ Prep Time: 20 minutes
Calories: ~350 per serving
